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Tuesday, April 27, 2010

Southwestern-Style Potatoes Roasted with Peppers and Herbs

From the kitchen of One Perfect Bite...If you like roast potatoes, chances are you'll love this version which has a slightly Southwestern twist. The potatoes are topped with a medley of herbs and absorb additional flavor from three types of fresh peppers that roast along side them. There are a couple of tricks to making this dish work, but I assure you they are simple. To prevent the peppers and onions from releasing juices that would braise, rather than roast, the potatoes, hot becomes the operative word. The oven must be hot and the pan on which the vegetables roast must be hot enough to sizzle when the vegetables are dumped onto it. To assure a hot pan, place it in the oven as it preheats. Spray it with a nonstick vegetable spray or olive oil just before you place vegetables in it. Resist the temptation to oil the pan while it preheats. You'll end up with enough smoke to set off your alarms. This lesson comes from the been there, done that school of life which I've completed with high honors. These potatoes are a wonderful accompaniment to steaks and roasts and can make a plain meal sparkle with flavor. If I can get you to make them, I know they'll become a favorite of yours as well. While I make this with baby Yukon Gold, any small potato, including fingerlings, can be used with similar result. Leftovers can be warmed the following day and served with poached or fried eggs for a quick and easy feast. Here's the recipe for roast potatoes made new again.

The smoke alarm going off is what alerts my family that dinner's almost ready! I am going to do this recipe very soon. I do roast a lot of potatoes but usually with just S&P, olive oil and, sometimes, rosemary. I like the additional layers of flavor you have. I've recently been finding the small potatoes in purple, a mottled "magenta", golden and red. They make a spectacular-looking dish out of a potato. Thank for the recipe.

Mary, I love the use of all of the peppers and the smoked paprika in this dish. Especially the poblano, which has come to be a favorite of mine. Great reading too, who of us hasn't been initiated into the been there,done that school of life, especially in the kitchen. I'm having a hard time wiping the smile off of my face now. Thanks.

What a beautiful recipe. I sometimes boil the potatoes just for a bit before I roast them to make things go a little faster. But they're never as good as when they're done the proper way, as you did them. Yum!

Mary, I can't wait until the weekend to try this recipe. And I could kiss you for the information about the hot pan and oven. Now, I know one of the things I am doing wrong when I try to oven roast potatoes. Thanks you!

We made these for dinner last night and they were incredible! We love poblano peppers and anything spicy. In the future I'll share a poblano cream sauce recipe that I bet you would like, too.Thank you for a fantastic dish that I know is going to become one of our favorites. Cheers, Andrea

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